Homemade cream cheese
Prep time: 20 min
Cook time: 20 min
Servings: 10
This homemade cream cheese recipe is made with just a few simple ingredients and can be enjoyed fresh or stored in the fridge for up to a week. It's the perfect spread for bagels, crackers, or vegetables.
Ingredients
- 2L(3½ pints) full-fat milk
- 600ml (20 fl oz) buttermilk
- 80ml (2¾ fl oz) fresh lemon juice
- salt to taste
Directions
- Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.
- Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.
- Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.
- Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.
- Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.
- The cream cheese will keep in the fridge for up to 1 week.